Seven Next-Level Wild Game Slow Cooker Meals

Seven wonderful ways to make a wild-game dinner from a slow cooker.Photographs and styling by Tess Rousey

If I hazard a guess, I bet a hunter invented the slow cooker—that’s how perfect the countertop cookers are for wild game. The moist environment and low temperatures break down tough tissue and prevent low-fat game meats from drying out. Plus, what better way to have a hot, delicious meal waiting for when you come in from the field, a meal that simmered all day without needing constant stirring or supervision?

Though these recipes might call for an extra step or two in a dish’s prep or finish than you’re accustomed to, most require little more than dumping together the ingredients and letting them cook. So, whether you’re the designated camp cook or just need an easy weeknight meal, here are seven ways to serve a wonderful wild-game dinner from a slow cooker.

Elk Green Chile Roasting green chiles and browning the meat add prep time to this wild-inspired, Southwestern green chile recipe, but the resulting flavors are well worth the effort. The chile is great eaten as is, or ladled over burritos, tamales, or burgers for a special kick.Tess Rousey

Ingredients:
5 green chiles or Anaheim peppers
3 lbs. elk, cut into 1/2-inch cubes
1-2 cups seasoned flour
2 medium onions, chopped
3 cloves garlic, minced
2-4 jalapenos, seeded and diced
2 tsp. dried oregano
4-6 cups venison or beef stock
1 can white hominy, drained
Salt and pepper
1/2 cup packed cilantro, finely chopped Directions:
1. Roast the green chiles over a hot fire, turning often until the skins turn black. Transfer the charred chiles to a paper bag or covered bowl to steam for five minutes. Using a fork or your fingers remove the charred skins, then stem and chop the peppers. 2. Heat 2 to 3 Tbsp. of oil in a heavy skillet. While the oil is heating, coat the diced elk with the seasoned flour by shaking it in a large paper bag. In small batches, brown the floured meat in the skillet, adding more oil as necessary. Transfer browned meat to slow cooker. 3. Add diced onions, garlic, jalapeno, green chiles, and dried oregano to the slow cooker and stir to combine. Pour stock over until it just tops the ingredients, cover the slow cooker and cook on low for six to eight hours. 4. Thirty minutes before serving, stir in hominy, and salt and pepper to taste. Garnish with cilantro and serve with warm flour tortillas.Tess Rousey

Tex-Mex Venison Meatball Subs Whipping up a batch of these sloppy subs is quick and easy if you premake the venison meatballs before heading to camp. After an hour or so of simmering in the amped-up tomato sauce, they’ll take on a spicy bite and taste great when tucked into a soft roll and covered in melted Colby-Jack. This meatball sub will double as the perfect halftime meal or tailgate starter this football season, too.Tess Rousey

Ingredients:
Three 14.5 oz. cans diced tomatoes, drained
1 cup chopped onions
1 can diced green chiles
1/3 cup tomato sauce
2 Tbsp. tomato paste
1/2 cup apple cider vinegar
1 tsp. cumin
Kosher salt to taste
24 venison meatballs, precooked
1 package soft sub rolls
12 slices Colby-Jack cheese Directions:
1. Insert a liner into the slow cooker, or give the interior a light coat of non-stick cooking spray. Add the diced tomatoes, onions, green chiles, tomato sauce and paste, vinegar, cumin, and a pinch or two of salt. Stir well and set the slow cooker to high. Cook for two hours. 2. Add the venison meatballs and stir to coat. Set the slow cooker to low and cook uncovered for an hour, or until the sauce has thickened. 3. Split the sub rolls. Add four to six meatballs to the sub, along with a generous spoonful of sauce. Cover with two or three slices of Colby-Jack.Tess Rousey

Duck à l'orange This slow-cooked take on a French staple is an easy way to make waterfowl the centerpiece of your next game feast. If you don’t want to take the extra step to crisp the skin, however, use skinned breasts instead. You’ll lose some delicious crunch, but the resulting sauce will be lighter without the duck fat.Tess Rousey

Ingredients:
2-4 duck breasts, skin-on
1/2 medium onion, sliced
2 stalks celery, chopped
4 medium navel oranges, cut into segments
1 can orange juice concentrate
1/2 cup chicken stock
Zest of one orange
Kosher salt
Black pepper Directions:
1. Place onion, celery, and three segmented oranges into the bottom of the slow cooker. Prick the duck skin all over with a sharp knife then place the breasts on top of the vegetables and fruit. Season with kosher salt and black pepper. Whisk together orange juice concentrate, chicken stock, and orange zest. Pour over the breasts then set slow cooker to low and cook for four hours covered. 2. Remove duck breasts from the slow cooker and place in the oven on a cookie sheet. Position the cookie sheet under the broiler and broil three to five minutes or until skin is crispy. Remove from oven and let rest. 3. Meanwhile, strain the remaining sauce and transfer it to a small pot. Reduce slightly, then serve with sliced duck breasts and remaining orange slices.Tess Rousey

Venison Hash
Hash is the classic next-day meal, and an overnight roast in the slow cooker makes preparing it easier than ever. Throw together this recipe before hitting the sack, then wake up to a hearty, succulent breakfast on your way out the door to the deer stand.Tess Rousey

Ingredients:
4 cups leftover venison roast, diced
4 cups potatoes, peeled and diced
2 carrots, peeled and diced
1 medium onion, diced
1 Tbsp. thyme
1/4 cup venison or beef stock
Worcestershire sauce
Eggs, fried Directions: 1. Add venison roast and vegetables to slow cooker and toss to combine. Sprinkle thyme, kosher salt, and pepper over the hash and pour in stock. Add a few dashes of Worcestershire to taste. 2. Cover and set the slow cooker to low. Cook until the potatoes and carrots are tender for about seven or eight hours. 3. Transfer hash to a plate and top with eggs fried over-easy.Tess Rousey

Turkey with 40 Cloves of Garlic This recipe’s long, slow cook time really mellows out the garlic in this classic French chicken dish. The lean turkey breast also benefits from the moisture, resulting in a rich, tender meal that’s especially satisfying after a long day afield. No turkey on hand? Feel free to substitute pheasant, grouse, or quail. Whichever bird you choose, soak it beforehand in a brine made up of one gallon of water and one cup of salt to ensure it’s as juicy as possible.Tess Rousey

Slow-Cooked Sunday Gravy Despite the dish’s name, feel free to serve this meaty pasta sauce any day of the week. It makes for a rich and hearty meal that will leave every hunter in camp clamoring for seconds or thirds. The long, slow cook time breaks down difficult cuts, so use Sunday Gravy as an opportunity to clean out tough pieces of meat, such as shank or shoulder, from the freezer—or mix and match with pork ribs and other wild-pig parts.Tess Rousey

Ingredients:
2-3 lbs. deer, elk, or other venison, cut into chunks
1 lb. venison Italian sausage links
2-3 Tbsp. olive oil
1 medium onion, chopped
2 Tbsp. tomato paste
2 Tbsp. dried Italian herb seasoning
6 cloves garlic, minced
Two 28-ounce cans crushed tomatoes
1 bay leaf
Kosher salt and freshly ground black pepper Directions: 1. Turn the slow cooker to high and add 1 to 2 Tbsp. of olive oil. Brown the venison chunks and the sausage, working in batches. Transfer browned meat to a plate and, if necessary, add more oil to the slow cooker. Sauté the onions and garlic. Stir in the tomato paste and cook until lightly browned. Return the meat to the slow cooker and add remaining ingredients. 2. Cover the slow cooker and set to low heat. Cook until venison is tender, about six to eight hours. Using two forks, shred the meat and stir into the meat sauce. Cut the venison sausage into slices. Serve over cooked pasta.Tess Rousey

Pineapple Pheasant Add sunshine to a long, cold winter day with this tropical dish that marries pineapple and pheasant on the plate. The chili-garlic sauce will temper with the long cook time, so don’t be afraid to add extra. If nothing else, it’ll keep you warm on the stand when the temperature dips.Tess Rousey